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Diffstat (limited to '02-06-leavening.md')
| -rw-r--r-- | 02-06-leavening.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/02-06-leavening.md b/02-06-leavening.md index 9cf55a4..c4daab3 100644 --- a/02-06-leavening.md +++ b/02-06-leavening.md @@ -72,10 +72,10 @@ Francisco-style sourdoughs and many German ryes are very sour, indeed! Different starters will produce different levels of sourness, but by far the most important factor in a sourdough bread's flavor is -temperature. If the dough is allowed to ferment at 80 to 85 degrees or +temperature. If the dough is allowed to ferment at 80\degree to 85\degree or is allowed to rise slowly overnight in the fridge or in a cool room -(35 to 50 degrees F), the bread will have a markedly stronger flavor -than a sourdough that rose at room temperature (65 – 70 degrees F). +(35\degree to 50\degree F), the bread will have a markedly stronger flavor +than a sourdough that rose at room temperature (65\degree to 70\degree F). Sourdough breads generally keep well, because their acid content slows down the staling process. In addition, the acid in sourdough both |